Kale & Mushroom Egg Bites
Serves 615 mins prep20 mins cook
Traveling for Thanksgiving? Cooking up a storm in preparation & forgetting to feed yourself in the meantime? Or just straight up need something quick & healthy for breakfast this week? Make your mornings easier as we head into the holiday season by meal prepping this delicious Kale & Mushroom egg bites so worrying about breakfast is not on the agenda! Currently one of the top recipes on my blog, I’m adding it here for you because we’re all about ease right now, just make sure you save this to come back to!
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What you need
Instructions
Blend base ingredients. Preheat oven to 350F. Add all ingredients except for the hot sauce, kale, mushrooms and fresh parsley to a blender. Pulse on high speed until smooth & blended. Cook the kale & mushrooms. In a pan over medium heat, sautee the kale and mushrooms until soft. Set aside. Add the veggies & herbs. Add kale, mushrooms and fresh parsley to the blender and mix gently with a spoon to combine. You can add the hot sauce at this time as well. Pour into muffin pan, prepare the bain-marie and bake. Grease the muffin tin with cooking spray, then set inside a roasting pan or large baking dish. Pour egg mixture into the muffin pan, filling each cup about 3/4 of the way. Pour water into the roasting pan around the muffin tin until the tin is sitting in about 1 inch of water. Bake at 350F for 20 minutes or until the egg cups are firm but still have a bit of wiggle.View original recipe